Having your Mum for over for a meal is a lovely way to celebrate Mother’s Day, and this is the perfect easy but delicious little number to whip up. The frittata is surprisingly light but rich in flavour with the earthy pumpkin, sweet peas and red onion, spicy chorizo and salty feta – ideal for a late breakfast or lunch (or even an easy mid-week dinner), with a simple green salad on the side. It’s quick and simple to throw together and a great way to use up left-over roast veges, and even meat – roast chicken or lamb would be great in here too. This Sunday I will be missing my lovely Henry who will be hard at work in Wellington, but may be able to lure Rich out of his cave/bedroom for a wee celebration at home. I have my own lovely Mum coming for lunch on Sunday, and mum-in-law Jill on Thursday for dinner…busy days! Wishing you a happy weekend spent with loved ones – take it easy 🙂
2 tablespoons olive oil
1 small red onion, cut into 10 wedges
100g chorizo, angle sliced
½ cup frozen peas
75g feta, roughly crumbled
1/2 cup grated Parmesan
Preheat oven to 180˚C (350˚F). Chop pumpkin into large pieces, drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast 30 minutes until cooked, and once cooled a little chop further into 3cm pieces. Heat remaining oil in a 24cm frying pan and fry onion and chorizo on a medium heat for 10 minutes. Preheat grill. Whisk eggs with half of the Parmesan and add to pan, season well with salt and pepper. Cook 2 minutes then add pumpkin, peas and feta and sprinkle with remaining Parmesan. Cook around 10 minutes until almost cooked through, and finish off under the grill/broiler. Sit for 5 minutes before cutting into quarters to serve with a simple green salad and a little tomato chutney. Serves 4 for lunch or 2 for dinner.